Description
The Grappa Veneta or Grappa del Veneto Geographical Indication is reserved exclusively for grape marc spirits obtained from the direct distillation of very well-preserved raw materials deriving from grapes produced and vinified in the Veneto region, and distilled and bottled in establishments located within the same region.
Production Area
The production area of Grappa Veneta GI or Grappa del Veneto GI is within the entire territory of the Veneto region.
Production Method
Grappa Veneta GI or Grappa del Veneto GI is obtained through the distillation of fermented or semi-fermented grape marc, either directly with water vapour or after water has been added to the alembic still. The use of natural liquid wine lees is permitted up to a maximum of 25 kg per 100 kg of grape marc. The quantity of alcohol derived from the lees can be no higher than 35% of the total quantity of alcohol in the finished product. The natural liquid wine lees can be used in the following ways: by adding them to the grape marc before distillation; by removing the alcohol from both the grape marc and lees at the same time and then distilling the mixture of the two phlegms, or alcohol vapours; by removing the alcohol from the grape marc and lees separately and then immediately distilling the mixture of the two phlegms. These operations must take place in the same distillery the grappa is produced in. The distillation of the fermented or semi-fermented grape marc, whether batch or continuous, must be carried out at less than 86% ABV. The obtained product can only be redistilled within this limit. The following ingredients can be added during the production process of Grappa Veneta GI or Grappa del Veneto GI: - aromatic plants or fruit (or parts of them) required by traditional production methods; - sugars, up to a maximum of 20 g per litre, expressed in invert sugar; - caramel, only for grappas that have been aged for at least 12 months, according to current European and national regulations. Grappa Veneta GI or Grappa del Veneto GI can be aged in wooden barrels, vats or other wooden recipients. The terms Vecchia or Invecchiata can be used in the presentation and promotion of grappas which have been aged in unvarnished, uncoated wooden barrels, vats or other wooden recipients for a minimum of 12 months, subjected to rigorous controls, in establishments situated within the Veneto region, while the terms Riserva or Stravecchia can only be used for Grappa Veneta GI or Grappa del Veneto GI grappas aged at least 18 months.
Additional specifications
The Grappa Veneta or Grappa del Veneto Geographical Indication may be completed with a reference to: – the name of a grape variety if it has been obtained through the distillation of at least 85% of raw materials deriving from the vinification of grapes belonging to said variety; – the names of no more than two grape varieties if it has been obtained through the distillation of raw materials deriving entirely from the vinification of grapes belonging to said varieties (however, varieties that make up less than 15% of the weight cannot be specified); – the name of a PDO or PGI (DOC, DOCG, IGT) wine if the raw materials derive from the grapes used to produce said wine (however, the use of the PDO or PGI, or DOC, DOCG, IGT, symbols or lettering, in either abbreviated or full form, is not permitted); – the distillation method, continuous or batch, and type of alembic still used.
Product Characteristics
Grappa Veneta GI or Grappa del Veneto GI is obtained exclusively through the distillation of fermented or semi-fermented grape marc, either directly with water vapour or after water has been added to the alembic still. It can be aged in unvarnished, uncoated wooden recipients and can only be released for consumption with a minimum alcohol content of 40% ABV.
Link with the territory
They started distilling grape marc in the Veneto region between the 3rd and 4th centuries, when Venice was an important exporter of wine, wine spirits and grape marc spirits, which were mainly sold in northern European and Eastern countries. Grappa was mostly used for therapeutic purposes. In 1601, the Congregation of the University of Aquavitai was founded in Venice, reserved only for those who had passed the Protomedicate exam and possessed the Master Distiller certificate. From 1876, following the establishment of the Royal School of Viticulture and Enology, Venetian grappa was studied and the quality was improved, also thanks to the perfection of the direct-heat alembic still, which became grappa’s characterizing element. Today there is a large number of distilleries in the Veneto region, most of them artisanal and family-run, and they are the guardians of a wealth of knowledge and secrets about “making grappa”, gained through the experiences of the generations which came before them. In 1964, the Grappa Veneta Institute was founded in Treviso, with the aim of valorising and protecting the typicality of Grappa Veneta GI or Grappa del Veneto GI.
Legislative information
The Grappa Veneta or Grappa del Veneto Geographical Indication is registered in Annex III of Regulation (EC) No. 110/2008 on the definition, description, presentation, labelling and protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No. 1576/89 (published in the OJEU L. 39 of 13.02.2008) as modified by the Reg. (EC) 1067/201 and by Reg. 674/2019. Notwithstanding the entry into force of the new EU Reg. 787/2019, which repeals Reg. 110/2008 and – as far as GIs are concerned – has been applied since 8 June 2019, Annex III will continue to apply until the creation of the GI Register referred to in art. 33 of the new regulation. Generally, article 24, paragraph 1 of Regulation 787/2019 states that for every single Geographical Indication a technical file containing the requirements set out in the same article must be presented to the European Commission. The technical file for Grappa Veneta GI or Grappa del Veneto GI is contained in the decree issued by the Ministry of Agricultural, Food and Forestry Policies on 24 November 2014 (published in the Italian Official Journal no. 280 of 02.12.2014).
